Simmer until vegs are soft. Add more Cumin, some Turmeric, and Salt, a bit at a time, to taste.

I like a lot of Cumin. Be careful of the Turmeric. (It stains anything it touches. Turmeric is what makes mustard YELLOW.) Add more or less water and adjust spices. Less, more like stew. More, like soup.

Root vegetables are the best in this soup as they stay together well, but other veggies can be added depending on what you have in the fridge!

Enjoy!

(For Ethiopian style, omit the spices, but ADD Berbere Seasoning. Very spicy so start with a little. You can always add more!)

6 comments

That was the first one I put on the website so it has a special place in my heart. lol But each one of the soups is special in some way, as are the rest of the recipes. I do love soup, though. Year ’round!

Hi! I’m Mindy…

That’s the sound of a New York City girl who’s been around the world and back, became a vegetarian, came up with an idea, and decided to get her act together and tell you about it.

I’ve traveled, lived, and worked in a number of locations around the world, from the Middle East to the Pacific, speak some Hebrew, a bit of French and German, and pleasantries in a number of other languages, love many different types of foods, and have puttered around with them all. (I even knew what harissa was when Alton mentioned it on “Next Food Network Star”!) ....Read More

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